Conch stew

Directions

1. Clean the conch, remove the meat then pound well with a wooden mallet.

2. Rub well with the white wine vinegar and cut into bite-sized pieces.

3. Melt the butter in a pan and use to fry the onion and green bell pepper for about 6 minutes or until the onion has softened.

4. Now add the tomatoes, chicken stock, chili and cubes.

5. Bring to a simmer and cook for 20 minutes before adding the conch meat.

6. Return the mixture to a simmer then cover and cook for a further 10 minutes, until the conch meat is tender.

Rate this recipe, leave comments, suggestions and ask questions in the space below!

Want to try this recipe? Sign up and save it in your recipe box!